Place pork neck bones in a large bowl; season with black pepper, adobo seasoning, and thyme. Cover with plastic wrap and let marinate in the refrigerator, about 1 hour.
Fill a large stockpot halfway with water. Add cooking wine, vinegar, cilantro, basil, onions, green bell peppers, and garlic. Cover and bring to a boil. Add pork neck bones. Reduce heat to low and cook, stirring occasionally, for 1 hour.
Stir potatoes into the pot. Cover and simmer, stirring occasionally, until neck bones and potatoes are tender, about 30 minutes more.
his mixture into the pork neck bones; set the neck bones and remaining seasoning aside
In a large pot, add olive oil, smash garlic with clever until flat, add to pot.
Cook garlic until golden brown, not burnt!
Remove garlic.
Add pork neck bones, brown, put garlic back in the pot.
Add tomato sauce, tomato paste and all other ingredients. Simmer 2 hours with lid on. The second 2 hours remove lid stirring occasionally, until desired thickness.
Remove pork neck bones, let cool a little, remove meat from bones, add back to sauce.
The last half hour add cheese. Freezes very well.
Place neck bones and water in pressure cooker
Wash neck bones.
Put small amount of oil in heavy pot or skillet.
Brown neck bones in oil.
Remove neck bones; place in a bowl.
Continue until all are browned.
Pour off fat; return bones to pot.
Cover with water.
Add dash of salt; simmer until almost done, approximately 1 1/2 hours.
Remove to a baking dish.
Bake, uncovered, in a 375\u00b0 oven until slightly browned.
Pour on barbecue sauce and cook until slightly thickened.
inegar and water. Season the neck bones with salt and pepper and
hours.
Place pork shoulder, pork loin, and pork neck bones in the hominy
1.first season the neck bones really well with salt/pepper. Sit aside.
2.bring big pot of water to a boil, then add neck bones.
3.Boil for around an hour, until 1/2 the water or a little more is gone.
4.Reserve 3 1/2 - 4 cups of the boiled water, discard the rest.
5.Put the reserved water back in the pot and bring to a boil.
6.Add the rice, stir, and leave on the heat for 1 minute.
7.Remove from heat and put a lid on it. Let it stand 5-8 minutes. Then fluff the rice with a fork.
8.Serve.
Place neck bones in deep/wide pan.
Cover with onion and bell pepper and sprinkle on salt, pepper and garlic.
Add 2 cups of water.
Place the top on the pan or cover with aluminum foil. Bake in oven at about 375\u00b0 about 2 hours or until tender.
Place pork neck bones and spareribs in a stockpot with water to cover. Add salt and bring to a boil, skimming the fat off the surface of the broth. Reduce heat; add onions, tomatoes, and taro. Boil until pork meat is very tender, 30 to 40 minutes.
Stir lemon juice and fish sauce into the broth. Continue boiling until flavors come together, about 15 minutes. Add bok choy, leek, and shrimp. Cover, reduce heat, simmer until shrimp are opaque and bok choy is tender, about 10 minutes more.
Boil neck bones for 1 to 2 hours, until meat falls off the bone, in water that contains onion, celery and pepper.
Drain and mix with the noodles and soup.
Good with slaw.
Wash neck bones.
Place
in
large
pot
with
water to cover. Cook over medium
heat for 1 1/2 to 2 hours.
Salt and pepper to taste.
Add
onion.
Cook until meat leaves the bone and very little liquid is left.
Parboil neck bones in large saucepan.
Remove from broth.
Add greens.
Cook on low heat until tender.
Add bacon drippings and red pepper sauce.
Season with salt and pepper.
Place the neck bones into a slow cooker. Sprinkle in the onion, garlic, salt, and thyme leaves. Pour in the vinegar and water.
Cover and cook on High until the meat is tender, about 4 hours.
n a large pot. Stir neck bones into chicken broth mixture, adding
50 degrees F. Arrange the neck bones, brisket, bacon, ribs, ham hocks
nd set aside.
Cook pork necks and bacon in a
Soak beans for at least 4 hours, best overnight. Add 4 cups of water, beans and all other ingredients except crackins to a large crock-pot. Stir and mix well. Cook on low for 8 hours. Remove meat from neck bones and discard bones; add meat back in beans. Ladle beans in bowl and top with cracklins. **garnish with parsley and serve with cornbread and sweet jalapeno peppers*.
Combine the cider vinegar, apple cider, brown sugar, mustard seed, Dijon mustard, tomato paste, salt, black pepper, and neck bones in a heavy-bottomed saucepan over medium heat; simmer until the sauce thickens, 30 to 40 minutes. Skim any foam from the surface of the liquid and discard. Remove and discard the neck bones. Cool the sauce to room temperature or use immediately.
efore using.
Bring the neck bones to a boil with 4